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Variety of table knives, but also special cutlery for the catering industry

Menümesser Decaso von VEGA

From tool to noble dining companion: According to sociologist Norbert Elias, the use of eating utensils, especially the knife, is the sign of the highest civilization. The practiced use of knife and fork forms the center of good table manners. VEGA's knives also meet aesthetic and practical conditions that correspond to the good manners of your restaurant or hotel. Serve dignified table knives, matching the rest of your cutlery and coordinated with your menu sequence: whether fish knives, butter knives, steak knives or dessert knives - at LUSINI you order beautiful and durable knives for your gastronomy.

Different dishes, different knives: an overview

  • The dinner knife
    The normal table knife is characterized by a rounded tip and a slightly serrated blade. The handle should fit well in the hand. Dinner knives combine the characteristics of butter knives and steak knives in a weakened form, so they are suitable for spreading and cutting soft-cooked food.

  • The butter knife.
    The wide blade with rounded tip determines the shape of the butter knife. The knives are slightly shorter than normal table knives and do not have a grind. Their main function is to spread butter or other spread. With the almost 2-cm-wide blade, this works very comfortably.

  • The steak knife
    The narrow, usually serrated blade of the steak knife assists in easily chopping steak and other short-roasted meats. The handle of the knife is slightly longer than normal table knives, so the steak knife fits well in the hand and enough force can be applied to cut. Thus, the meat is perfectly cut and not torn, as would be the case with less sharp knives.

  • The fish knife
    Be sure to serve fish with fish knife and fish fork: the special flattened blade, which is almost not sharpened, glides gently under the soft fish skin and detaches it from the white meat. Fried or smoked fish, however, is not eaten with a fish knife, as the skin is not soft enough in these types of preparation.

  • Tranching knife
    With its long blade, your staff will easily cut beef, game, pork or fish. The slight curve of the approx. 15 - 32 cm long knife blade prevents meat from sticking to it.

  • Appetizer or dessert knife.
    Slightly finer and smaller than normal dinner knives, knives for appetizers and desserts don't have to do much cutting work: dessert knives are served with semi-frozen foods, fruit or with a cheese platter, appetizer knives help cut lettuce, tomato mozzarella or cheese.

  • Bread knife
    The blade of a bread knife is at least 23 cm long and has a serrated edge. Hard bread crust is thus cut quickly without squeezing the bread by too much pressure. The longer the blade, the easier and more precise the handling of the knife.

Did you know?

Etymologically, the knife has the meaning "food stone": the Old High German word "mazsahs" is composed of the components "maz", meaning meal or food, and "sahs", cutting, sharp-edged stone. In the Middle Ages, knives were used only by very rich people and nobles. At that time, however, the food stones were already made of metal.

Quality from VEGA: dishwasher safe knives that cut well for a long time

Easy to clean & robust
The variety of cutlery shows: Knives belong to every menu and every dish. Therefore, frequent use should not harm horeca knives any more than frequent washing in the dishwasher. Even storage in the cutlery box must not scratch the surface of the cutlery, which is why VEGA's knives are made of high-quality chrome-nickel stainless steel. The knives are dishwasher safe and can thus withstand 1000 rinses without damage.

Our tip

The cutting surface of the knives should always face up in the dishwasher. This will keep them sharp for longer.

Menümesser Brilio von VEGA

Various designs
Nothing comes as close to your guests as your cutlery: they gleefully cut the steak with the knife before the fork brings it to their mouth. Match the design of your knives to the style of your restaurant: LUSINI carries classic-traditional cutlery, but also modern, trendy and elegant cutlery series.

Our service

You equip your restaurant completely new and with an exciting design? Then benefit from our availability! You are able to repurchase many of our cutlery series for 10 years.

How can you recognize high-quality knives?

Stainless steel for the blade Like other cutlery, most food knives are made of stainless steel. The material is odorless and tasteless, which is particularly desirable in the catering industry. Both stainless chrome-nickel stainless steel, so-called 18/10 stainless steel, and chrome steel (18/0 stainless steel) are used to make knife blades. The difference is in the nickel content, which is missing in the chrome steel, making the material slightly softer. Stainless steel 18/0 is slightly cheaper than the long-lasting stainless steel 18/10, but must be replaced a little sooner.

Center of gravity & weight of the knife You can tell a quality knife as soon as you hold it in your hand: The weight and the correct center of gravity are what distinguish good food knives. The center of gravity should be exactly where the index finger rests when eating. This is the best way for the knife hand to control the cutting movement.

Our service

Test our knives in the restaurant with our [sample service](/helpandservice/services/ sample-service/). We will send you your favorites so you can make the right choice for your restaurant.

Last but not least: the perfect sharpening No matter which type of knife you choose - our knife range is characterized by optimal cutting properties and high-quality grind. The serrated edge on steak knives or bread knives guarantees long and good cutting. Smoothly ground professional kitchen knives can be easily resharpened so that your staff can always use flawless working knives.

More info on material and care can be found in our cutlery material guide: